Baker s oven



(No Model.) 2 Sheets-Sheet 1.

J. RAYNEY. BAKERS OVEN.

No. 415,470. Patented Nov. 19, 1889.

N. PEIERS, Phnlo-Lmm n ywr. wuhin tnn. D. C.

2 Sheets-Sheet 2.

(No Model.)

J. RAYNEY. BAKERS OVEN.

PatentedNov. 19, 1889.

ATTORNEYS.

N. PETERS, Phulo liihogmphun wmhmglun. u. c,

UNITED STATES PATENT OFFICE.

JOHN RAYNEY, OF BROOKLYN, NEW YORK.

BAKERS OVEN.

SPECIFICATION forming part of Letters Patent N 0. 415,470, dated November 19, 1889.

Application filed July 12, 1889. Serial No. 317,308. (No model.)

To all whom, it may concern.-

Be it known that 1, JOHN RAYNEY, of Brooklyn, in the county of Kings and State of New York, have invented a new and Improved Bakers Oven, of which the following is a full, clear and exact description.

My invention relates to ovens for bakers use more especially, and has for its object to provide an oven the temperature of the baking-chamber of which may be easily con trolled to accommodate the bread, cake, or other substances to be baked, and without undue disturbance of the furnace-fires, thus allowing the baking to proceed in a cleanly and effective manner.

The invention consistsin certain novel fea tures of construction of the oven, all as hereinafter described and claimed.

Reference is to be had to the accompanying drawings, forming a part of this specification, in which similar letters of reference indicate corresponding parts in all the figures.

Figure 1 is a front elevation of my improved oven, partly broken away and in section. Fig. 2 is a vertical transverse section of the oven, taken on the line 1 1 in Fig. 4. Fig. 3 is a vertical transverse section taken on the line 2 2 in Fig. i. Fig. atis aplan view of the oven in horizontal section on the line 3 3 in Fig. 2. Fig. 5 is a central longitudinal vertical section of the oven, taken on the line 4 4 in Fig. 4.. Fig. 6 is a detail vertical section through the direct-draft chimney-flue, and taken 011 the line 5 5 in Fig. 1; and Fig. 7 is a detail vertical section through the other flue discharging hot products of combustion directly into the baking-chamber of the oven, and taken on the line 6 6 in Fig. 1.

The drawings represent the oven constructed in the preferred manner, or with a main baking-chamber A and two furnaces B B arranged below it at the front. Each of these furnaces has two outlet-fines C D, ranging horizontally and passing rearward to the back end of the oven and then turning to one side, preferably outward, and thence the fiues run forward again to the frontwall of the oven. The wall 0, which separates the two lines C D, is cut away or falls short of the front wall, to provide thereat a common chamber 0, with which both flues C D communicate, and this chamber also communicates with two vertical bound the inner sides of the two furnaces B B, and the two horizontal flues D D forms a heatingchamber F, which is traversed by any necessary number of walls f to give sub-.

stantial support to the baking-chamber floor a over the heating-chamber.

flues D into the central heating-chamber F, and also allow free circulation of heat throughout said chamber, which, together with the main furnace-fines G D, thoroughly heats the entire floor of the baking-chamber A of the oven.

Dampers c d are fitted in the vertical flues 0' D, respectively at each side of the oven. (Sec Figs. 1, (3, and 7 of the drawings.) The brick floor G, which extends beneath the fines C D and chamber F, is sunken at g, to provide ash-pits I) under the furnaces B, which have suitable doors I), while dampered doors IF give access to the ash-pits. The floor G is sustained by any suitable concrete or" earth filling g.

The front Wall of the oven is provided with an opening II, which is fitted with a suitable damper, preferably a slide-damper 72, which may be opened more or less to allow a direct indraft of cold air to the front of the heatingchamber F, and thence rearward and around through the flues O D and out through the fines C to the chimneys E, to cool off or reduce the temperature in the tines G D and chamber F, and eonsequentlyreduce the temperature of the baking-cha1nber by cooling its floor and without checking the furnacefires. I have also arranged for directly cooling or reducing the temperature of the baking-chamber by providing in its roof and at its rear end an opening i, which communicates by a flue I directly with either one of the two chimneys E, the connection being These walls j". j" are provided with series of lateral openings f which allow free passage of heat from the shown with the right-hand chimney in Fig. 1 of the drawings. It is obvious,when the baking-chamber door a is opened and a damper t, fitted in the flue I, is also opened, that a current of cool air will enter the bakingchamber past the door a, and will sweep rearward through the chamber and out through the opening 2' and flue I directly to the main chimney, thus cooling off the baking-chamber to any required extent without in the least interfering with the furnace fires or cooling off the furnaces to any Very appreciable extent. I prefer to construct the roof of the baking-chamber of iron beams with arched brick interposed between them, and with a suitable superposed brick or concrete filling, as most clearlyshown in Figs. 2, 3, and 5 of the drawings.

A brief statement of the operation of the oven will suffice as follows: Vhen the fires are first started in the furnaces B, the dampers d in the flues D will be closed and the dampers c in the flues C will be opened to allow the first products of combustion to pass directly to the chimneys E through the tines C D,t-he passages c, and the flues O, and when the smoke and soot of the fires have quite fully passed off through the chimneys and the fires have burned clear the dampers '0 will be closed and the dampers (I will be opened to allow the products of combustion from the furnaces B to pass into the flues D, and thence through the passages or openings (1 directly to the interior of the baking-chamber. If at any time the baking chamber should become too hot, its temperature may be reduced to any required extent, and without disturbing the furnace-fires, in two ways: first, by admitting cold air through or past the damper it into the heating-chamber and flues and opening the dampers c more or less to create necessary draft to the chimneys E, and, second, by opening the main oven-door a more or less, and also opening the damper 'L' in the flue I, and allowing a proper volume of cold air to enter the baking-chamber A past the door a and sweep through the chamber to its opening 1, and thence to the flue I and chimney E. a

By means of an oven constructed and operating as above described the very best results may be secured in baking different batches of dough or other substances for making a large variety of bread or cake, or for baking other substances requiring changeable but easily-regulated temperatures for their manipulation. It will be noticed that there is no communication between the baking-chamber and furnaces through the floor of the chamber, thus leaving the entire area of the floor available to receive substances to be baked, and bydischarging the furnace heat to the baking-chamber through the openings d above the chamber-floor a more equable distribution of heat throughout the chamher is secured.

The oven may be built with but one furnace B-arranged below the baking-chamber, or it may be built with more than two furnaces, according to its size, and yet embody the principles of my invention, as will readily be understood.

Having thus described my invention, what I claim as new, and desire to secure by Letters Patent, is-

1. A bakers oven constructed with a baking-chamber, a furnace below it, flues C D, leading from the furnace, flues C D, communicating with the tines O D and provided with dampers 0 d respectively, said flue 0 leading to the draft-chimney, and the fiue D communicating with the baking-chamber, substantially as herein set forth.

2. A bakers oven constructed with a baking-chamber A, two furnaces B B below it, two flues C D, leading from each furnace, flues C D, communicating with each pair of flues O D and provided with dampers 0 (1 respectively, said flues 0 leading to a draftchimney, and the flues D communicating with the baking-chamber, and a heating-chamber F, located between the furnaces and their respective flues and communicating therewith, substantially as herein set forth.

3. A bakers oven constructed with a baking-chamber, a furnace, draft-flues, and a communicating heating-chamber below the baking-chamber, and a draft-chimney with which a furnace-flue communicates, said heat ing-chamber provided with a cold-air inlet, substantially as described, whereby cold air may be admitted to the heating-chamber to sweep excessive heat therefrom into the chimney and thereby cool the floor of the bakingchamber, as set forth.

4. A bakers oven constructed with a baking-chamber, a furnace B, draft-flues C D, leading therefrom, and acommunicatingheating-chamber, all below the baking-chamber, flues C D, having dampers 0 01 respectively, and communicating, one with the main chimney and the other with the baking-chamber, said baking-chamber having an opening provided with a damper admitting cold air to sweep excessive heat from this chamber to the chimney, substantially as herein set forth.

5. A bakers oven constructed with a baking-chamber A, two furnaces B B, two flues O D, leading from each furnace, flues CD, communicating with each pair of flues C D, and provided with dampers 0 (1 respectively, said flues C leading to a draft-chimney, and the flues D communicatingwith the bakingchamber, and a heating-chamber F, located between the furnaces and their respective flues and communicating therewith, and provided with a dampered air-inlet- H, substantially as herein set forth.

JOHN RAYNEY.

\Vitnesses:

HENRY L. GooDwIN, EDGAR TATE. 

